Lampung Selatan – The Study Program of Food Technology, Faculty of Industrial Technology, Institut Teknologi Sumatera (ITERA) held a Food Technology Study Program Accreditation Simulation on 5 March 2026, with speakers and external reviewers, Prof. Dr. Ir. Feri Kusnandar M.Sc., Professor from Institut Pertanian Bogor.
This activity aims to prepare the Food Technology Study Program at ITERA to face the accreditation process, as well as conduct a comprehensive evaluation of various aspects of education, research, and community service. In this simulation, Prof. Feri Kusnandar provided strategic input regarding the preparation of accreditation documents, readiness of the study program management unit, and continuous quality improvement.
The accreditation simulation was attended by faculty leadership, accreditation document writers, lecturers, academic support staff, and student representatives. This activity included presenting the study program profile, discussing accreditation documents, and simulating the interview session that is usually carried out by assessors in the accreditation process.
The Chair of the Food Technology Study Program at ITERA, Lasuardi Permana, S.TP., M.Sc., Ph.D., conveyed that this activity was an important part of the effort to improve the quality of education and study program governance. “Through this simulation, we gained a lot of valuable input from Prof. Feri Kusnandar, who has extensive experience as an academic and a food science expert. The input became material for evaluation to strengthen the study program’s readiness in facing accreditation,” he said.
Meanwhile, Prof. Feri Kusnandar emphasized the importance of consistency between accreditation documents and real implementation in the field. He also urged the Food Technology Study Program at ITERA to continue developing academic excellence, especially in developing food innovation based on local Sumatera potential.
Through this simulation activity, the Food Technology Study Program at ITERA hopes to be able to improve the readiness of the entire academic community to face the accreditation process, as well as strengthen the commitment to provide quality higher education that is relevant to the needs of the food industry and national development.
Author: Hesti Pangastuti
Editor: Afrida Nurwulan
Documentation: Afrida Nurwulan
